CN110923087A

CN110923087A - Sake fermentation device and sake preparation method

Info

Publication number: CN110923087A
Application number: CN201911302015.2A
Authority: CN
Inventors: 张少清
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-17
Filing date: 2019-12-17
Publication date: 2020-03-27

Abstract

The invention relates to a sake fermentation device and a sake preparation method. The preparation method of the sake comprises the steps of cooking rice, compounding the rice with vinasse and rice hulls, cooking for the second time, and finally adding rice koji for fermentation. The sake fermentation device comprises a fermentation tank body, a heat supply device and a refrigerating device; the fermentation tank body comprises a tank cover and a stirring device; the heat supply device comprises a heat supply tank, a heating device, a heat supply pipeline and a supply pump; the refrigerating device comprises a refrigerating pipeline and a refrigerator. The preparation method of the sake comprises the steps of cooking rice twice, fully gelatinizing, fermenting, and finally enabling the fragrance, taste and style indexes of the sake to reach the top-grade standard; the sake fermentation device can quickly and fully control the environmental temperature of fermentation, can provide accurate fermentation temperature, and ensures that the fermentation process always has stable conditions.

Description

Sake fermentation device and sake preparation method

Technical Field

The invention belongs to the field of wine brewing, and particularly relates to a sake fermentation device and a sake preparation method.

Background

Sake is a japanese wine developed by referring to the brewing method of chinese yellow wine. However, the prior art is single in treatment of the raw material rice, so that the effective ingredients in the raw material rice cannot be comprehensively extracted, and the fermentation is affected; and when the fermentation equipment stirs the fermented product, the fermented product is often not fully and effectively stirred, and the temperature cannot be accurately controlled, so that sensory evaluation of the fragrance, the style and the like of the sake is limited finally.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a sake fermentation device and a sake preparation method. The preparation method of the sake comprises the steps of cooking rice twice, fully gelatinizing, fermenting, and finally enabling the fragrance, taste and style indexes of the sake to reach the top-grade standard; the sake fermentation device can fully and effectively stir the fermentation product, can accurately regulate and control the fermentation temperature, and ensures that the fermentation process has stable conditions all the time.

The scheme of the invention is to provide a preparation method of sake, which comprises the following steps:

(i) cleaning rice, sequentially draining water, grinding to remove peel and grinding to obtain rice grains;

(ii) (ii) steaming the rice particles of step (i) over water to obtain gelatinized rice;

(iii) (iii) mixing the gelatinized rice in the step (ii) with vinasse and rice hulls, and stirring to obtain a premix;

(iv) (iv) steaming the premix obtained in step (iii) for a second time to obtain a fermentation premix;

(v) and (4) mixing the fermentation premix obtained in the step (iv) with rice koji, fermenting in a sake fermentation device, filtering and separating after the fermentation is finished, and taking clear liquid to obtain sake.

Preferably, in the step (i), the rice grains are 60-80 meshes. The crushing degree of the rice determines the actual effect of the steps of stirring, fermenting and the like in the later period; in the step (ii), the steaming time is 30-40 min; in the step (iii), the weight ratio of the gelatinized rice to the vinasse to the rice hulls is 50-80: 20-30: 10-20; in the step (v), the weight ratio of the fermentation premix to the rice koji is 100: 0.1-0.2; the fermentation temperature is 12-16 ℃, and the fermentation time is 20-25 d.

According to another scheme, the invention provides a sake fermentation device used in the preparation process, which comprises a fermentation tank body, a heat supply device and a refrigerating device; the fermentation tank body comprises a tank cover and a stirring device; the heat supply device comprises a heat supply tank, a heating device, a heat supply pipeline and a supply pump; the refrigerating device comprises a refrigerating pipeline and a refrigerator.

Specifically, the fermentation premix and the rice koji are placed in a sake fermentation device: in the fermentation process, a fermentation system needs to be homogenized through a stirring device, and in the fermentation process, the fermentation temperature needs to be controlled, and the temperature is increased or reduced according to different fermentation stages. The hot water supply tank of the hot water supply device contains an aqueous medium, the aqueous medium is heated by the heating device and provided with kinetic energy by the supply pump, and the hot water is conveyed to the bottom of the fermentation tank body through the hot water supply pipeline for heating; when the temperature needs to be reduced, the refrigerant in the refrigerating machine is conveyed to the bottom of the fermentation tank body through the refrigerating pipeline for reducing the temperature.

Preferably, the fermentation tank body is coated with a copper pipe, and the copper pipe contains freon and plays a refrigeration role. Wherein, the copper pipe closely the cladding encircles in the outside of fermenter body, and can know by the nature of copper, and copper is hot good conductor, and the inside freon of copper pipe can reduce the inside heat of fermenter more comprehensively, high-efficiently, is favorable to the control of fermentation temperature environment, makes the fermentation effect more controllable, is favorable to the promotion of sake taste.

Preferably, the fermenter body comprises a temperature monitoring device. The temperature is vital to the taste of the wine body in the process of fermenting the sake, so the temperature monitoring device can monitor the fermentation process in real time, uninterruptedly know the temperature change and possible trend in the fermentation tank, and is favorable for timely adjustment.

Preferably, the bottom of the fermentation tank body is provided with a discharge hole. The fermentation tank body is usually made by the metal, and is bulky and weight is heavy, removes the cover again after the fermentation is accomplished and emptys sake and can bring a great deal of inconvenience, still can take place the cover and pound the danger that injures operating personnel, so set up the discharge opening after the fermentation, can be more convenient empty sake.

Preferably, a filter screen is arranged in the discharge hole pipeline.

The invention has the beneficial effects that:

1. according to the preparation method of the sake, rice is steamed and boiled twice, fully gelatinized and fermented, so that the aroma, taste and style indexes of the sake finally reach the top-grade standard.

2. The sake fermentation device can quickly and fully control the environmental temperature of fermentation, can provide accurate fermentation temperature, and ensures that the fermentation process always has stable conditions.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic view of the general structure of a fermentation apparatus according to the present invention.

FIG. 2 is a schematic sectional structure of the fermenter according to the present invention.

FIG. 3 is a schematic structural diagram of a discharge hole at the bottom of the fermentation tank body.

The reference numbers in the figures are:

1-fermentation tank body; 11-can lid; 12-a stirring device; 13-copper tube; 14-temperature monitoring means; 15-discharge hole; 16-a filter screen; 2-a heat supply device; 21-a heat supply tank; 22-a heating device; 23-a heat supply conduit; 24-a supply pump; 3-a refrigeration device; 31-a cold pipe; 32-refrigerator.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

Example 1

The invention provides a preparation method of sake, which comprises the following steps:

(i) washing rice with water for 3 times, draining off water, and grinding to obtain rice grains with particle size of 60 meshes;

(ii) putting the rice particles obtained in the step (i) into a food steamer, and steaming and boiling the rice particles for 30min in a water-proof manner to obtain gelatinized rice;

(iii) mixing 50kg of the gelatinized rice in the step (ii), 20kg of vinasse and 10kg of rice hull, and stirring to obtain a premix;

(iv) (iv) steaming and boiling the premix obtained in the step (iii) for 2 hours to obtain a fermentation premix;

(v) and (3) mixing the fermentation premix obtained in the step (iv) with the rice koji, wherein the weight ratio of the fermentation premix to the rice koji is 100:0.1, fermenting for 20 days in a sake fermentation device at the temperature of 12 ℃, filtering and separating after the fermentation is finished, and taking clear liquid to obtain the sake.

Example 2

(i) washing rice with water for 4 times, draining off water, and grinding to obtain rice grains with a grain size of 80 meshes;

(ii) putting the rice particles in the step (i) into a food steamer, and steaming and boiling the rice particles for 40min in a water-proof way to obtain gelatinized rice;

(iii) mixing 80kg of the gelatinized rice in the step (ii), 30kg of vinasse and 20kg of rice hull, and stirring to obtain a premix;

(iv) (iv) steaming and boiling the premix obtained in the step (iii) for 3 hours to obtain a fermentation premix;

(v) and (3) mixing the fermentation premix obtained in the step (iv) with the rice koji, wherein the weight ratio of the fermentation premix to the rice koji is 100:0.2, fermenting for 25 days in a sake fermentation device at the temperature of 16 ℃, filtering and separating after the fermentation is finished, and taking clear liquid to obtain the sake.

Example 3

(i) washing rice with water for 4 times, draining off water, and grinding to obtain rice grains with a grain size of 70 meshes;

(ii) putting the rice particles obtained in the step (i) into a food steamer, and steaming and boiling the rice particles for 35min in a water-proof manner to obtain gelatinized rice;

(iii) (iii) mixing 65kg of the gelatinized rice in the step (ii), 25kg of vinasse and 15kg of rice hull, and stirring to obtain a premix;

(v) and (3) mixing the fermentation premix obtained in the step (iv) with the rice koji, wherein the weight ratio of the fermentation premix to the rice koji is 100:0.15, fermenting for 22d in a sake fermentation device at 14 ℃, filtering and separating after the fermentation is finished, and taking clear liquid to obtain the sake.

Example 4

Referring to fig. 1, comprising a fermenter 1, a heat supplying apparatus 2 and a refrigerating apparatus 3; the fermentation tank body 1 comprises a tank cover 11 and a stirring device 12; the heat supply device 2 comprises a heat supply tank 21, a heating device 22, a heat supply pipeline 23 and a supply pump 24; the refrigerating device 3 includes a refrigerating duct 31 and a refrigerator 32.

Referring to fig. 2, as an alternative embodiment, the fermenter 1 is covered with a copper tube 13, which contains freon for refrigeration. By such arrangement, the cooling efficiency can be improved, the operation time can be saved,

referring to fig. 2, as an alternative embodiment, the fermenter 1 includes a temperature monitoring device 14. So set up, can real-time supervision fermentation temperature in going on, avoid the fermentation environment to change suddenly and can't in time deal with.

Referring to fig. 1 and 3, as an alternative embodiment, a discharge hole 15 is arranged at the bottom of the fermentation tank body 1. The bottom of the fermentation tank body 1 is provided with the discharge hole 15, so that the discharge hole 15 can be directly opened after fermentation is completed, and the trouble of pouring and taking wine after the tank cover 11 is opened again is avoided.

Referring to fig. 3, as an alternative embodiment, a filter screen 16 is arranged inside the pipeline of the discharge hole 15. The filter screen 16 is arranged to filter wine while discharging, and the operation is completed at one time, so that the wine dispenser is more convenient and fast.

Comparative example

The comparative example provides a preparation method of sake, comprising the following steps:

(ii) (ii) mixing 65kg of the rice particles obtained in the step (i), 25kg of vinasse and 15kg of rice hulls, and stirring to obtain a premix;

(iii) (iii) steaming the premix obtained in the step (ii) for a second time, wherein the steaming time is 3 hours, and obtaining a fermentation premix after the steaming is finished;

(iv) and (5) mixing the fermentation premix obtained in the step (iii) with rice koji, wherein the weight ratio of the fermentation premix to the rice koji is 100:0.15, fermenting for 22d in a sake fermentation device at 14 ℃, filtering and separating after the fermentation is finished, and taking clear liquid to obtain sake.

This comparative example differs from example 3 in that step (ii) of example 3 was not carried out, and the rest of the operation was the same.

In order to characterize the organoleptic properties of the sake obtained according to the present invention, sensory evaluation was performed, the evaluation criteria are shown in table 1, and the evaluation results are shown in table 2. Wherein, the determination of the evaluation standard refers to relevant industry and national standards.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory evaluation results

Item	Example 1	Example 2	Example 3	Comparative example
					Color and appearance	Super grade	Super grade	Super grade	Super grade
Fragrance	First stage	Super grade	Super grade	First stage
					Taste of the product	Super grade	First stage	Super grade	First stage
Style of a book	Super grade	Super grade	Super grade	First stage

Results and conclusions:

1. as can be seen from examples 1 to 3, the sensory results of the sake obtained in example 3 are all superior, and it can be seen that the obtained sake has the best sensory performance when the preparation parameters are intermediate values.

2. On the basis of the optimal sense of the sake in example 3, a comparative example is arranged, and the result of sensory evaluation shows that the aroma, taste and style of the final sake are obviously improved by carrying out water-isolated steaming and boiling on rice particles, so that the sense of the sake is determined.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims

1. The preparation method of the sake is characterized by comprising the following steps:

2. The method for preparing sake according to claim 1, wherein in the step (i), the rice grains are 60 to 80 mesh.

3. The method for preparing sake according to claim 1, wherein in the step (ii), the steaming time is 30 to 40 min.

4. The preparation method of sake according to claim 1, wherein in the step (iii), the weight ratio of the gelatinized rice, the lees and the rice hulls is 50-80: 20-30: 10-20.

5. The process for preparing sake according to claim 1, wherein in the step (v), the weight ratio of the fermentation premix to the koji is 100:0.1 to 0.2; the fermentation temperature is 12-16 ℃, and the fermentation time is 20-25 d.

6. A sake fermentation apparatus used in a sake production method according to claim 1, characterized by comprising a fermentation tank (1), a heat supply device (2) and a refrigerating device (3); the fermentation tank body (1) comprises a tank cover (11) and a stirring device (12); the heat supply device (2) comprises a heat supply tank (21), a heating device (22), a heat supply pipeline (23) and a supply pump (24); the refrigerating device (3) comprises a refrigerating pipeline (31) and a refrigerator (32).

7. The sake fermentation device according to claim 6, characterized in that the fermentation tank (1) is covered with a copper tube (13) containing freon for refrigeration.

8. Sake fermentation device according to claim 6, characterized in that the fermenter body (1) comprises a temperature monitoring device (14).

9. The sake fermentation device according to claim 6, characterized in that the bottom of the fermentation tank (1) is provided with a discharge hole (15).

10. The sake fermentation device according to claim 9, characterized in that a filter screen (16) is arranged inside the pipe of the discharge hole (15).